espresso chocolate chip angel food cake with hot fudge rum sauce

October 15, 2013


After making the caramel custard last week I was stuck with 6 egg whites. After Matthew’s first suggestion, an omelet, I decided to think about other ways to use up the egg whites. That’s when I remembered this amazing chocolate chip angel food cake I had made ages ago {pre-blog, pre-Matthew}. Angel food cake is something that always reminds me of my grandma. It’s a light, airy dessert that’s simple but really tasty. Add some espresso powder and chocolate chips and you got something delicious. Add this heavenly hot fudge rum sauce and you will be in love

Espresso Chocolate Chip Angel Food Cake with Hot Fudge Rum Sauce by Emily Luchetti

2 teaspoons instant espresso powder
1 1/3 cups cake flour, sifted
1/8 teaspoon salt
1 3/4 cups (about 12 large) egg whites
1 teaspoon cream of tartar
1 3/4 cups granulated sugar
1 1/2 teaspoons vanilla extract
1 1/3 teaspoons freshly squeezed lemon juice
3/4 cup chocolate chips, coarsely chopped {I used mini chocolate chips}
Equipment: 10-inch angel food cake pan, ungreased

Preheat the oven to 350 degrees F.
Sift together the espresso powder, cake flour, and salt. Set aside.
Put the egg whites in the bowl of an electric mixer. Using a whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes.

Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost copletely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix!

Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets.

Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan. Unmold the cake an slice it with a serrated knife.

Note: This cake will keep for several days. Store wrapped in plastic wrap at room temperature

Hot Fudge Rum Sauce makes about 2 1/2 cups

4 ounces unsweetened chocolate
2 tablespoons unsalted butter
1/4 cup granulated sugar
1 cup heavy whipping cream
1/3 cup dark rum

Melt the chocolate and butter in a double boiler over hot water, making sure that the water doesn’t touch the pan holding the chocolate. Whisk until smooth. Stir in the cream and then the sugar. Cook, stirring frequently, until the sauce slightly thickens and heavily coats the back of a spoon, about 10 to 15 minutes. Stir in the rum. Serve the sauce warm. It can be reheated in a double boiler.

This cake is so good and such a great twist on a classic. I love the slight espresso flavor with the chocolate chips, and the fact that it’s so light makes me just want to eat more {deadly!}. I think the main star of the show might be the hot fudge rum sauce, though. Even if you didn’t add the rum it would still be amazing. I have to remember this as my go-to the next time I want a chocolate sauce because it is soo good! And you guys want to know something funny? I made this in an attempt to use up my egg whites, and now what do I have sitting in the fridge as a result of this recipe? Six egg YOLKS! What’s a girl to do but bake some more? haha!